Gourmet Soup-In-A-Jar

Inspiration

I wanted a healthy home made soup for busy, lazy, opportunistic people who live for nutritional food. The Soup-In-A-Jar! was my answer. No more chopping vegetables and preparing all the ingredients for a great soup.

Here are some of my favourite jar soups, I would like to share with you and a dozen mason jars.

🧄 My garlic soup was inspired by a successful garlic farmer–> 30 Garlic Clove Soup. I needed fresh grilled garlic for this masterpiece. How do I put this magic in a jar? I will make it with dry garlic. First, I must buy a case of garlic! ;). Maybe roast some before dehydration?

As I entered the foray of jarred soup, they turned out to be delicious!

My Favourite SOUP-IN-A-JAR RECIPES

COCONUT CURRY DETOX SOUP

  • Servings: 6-10
  • Difficulty: easy
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INGREDIENTS
2/3 cup orange lentils
2/3 cup red or French green (Puy) lentils
1 tablespoon turmeric
1 teaspoon smoked paprika (or plain paprika)
½ teaspoon cinnamon
1 tablespoon dried onions -minced
1 teaspoon dried garlic granules
½ teaspoon red pepper flakes (1 tsp. – for a hot version)
½ teaspoon cumin seeds
½ teaspoon ground coriander
½ teaspoon fresh grated ginger (1 tsp. powdered ginger)
½ teaspoon black pepper
½ tsp grated nutmeg
6 cups low-sodium vegetable broth
1 small dried chile pepper
A dash of salt -added at the end of cooking
I tablespoon dried tomatoes (optional)
(have coconut milk and vegetable stock ready for the cooking process)
OPTIONAL: 1/2 cup black forbidden rice -adds a flare of colour to your layers. One dried hot pepper on top.
DIRECTIONS.

Add vegetable stock to a sauce pan, plus all remaining ingredients and one 14-ounce can of coconut milk. Bring to a boil over high heat, reduce heat to low, and simmer until the lentils are tender, about 20 minutes. Remove and discard the chile pepper before serving. GARNISH: Cilantro or Fresh Mint. Season to taste. (This is the time to add salt). If you do not have coconut mil use ¼ cup Coconut (shredded). NOTE: You may add 1/4 cup of coconut powder to the jar instead of canned coconut milk in the cooking process

I ran out of wild rice that day and used brown rice instead of forbidden black rice. There is a difference. (Later I replaced it with black rice). Plastic bags kept the rice and spices from falling all over the different layers. Powdered spices go into the pot not on the sides of the jar. I like to purée half of the soup for a nice texture. This particular load of gold that looks like a striped Bengal tiger has dried tomatoes added ( used my air fryer).
Many people call this soup ~ VEGAN DETOX SOUP for the obvious, healthy reasons.
Le Puy lentils grown in volcanic soil in Le Puy, France, add a special flavour. Don’t miss out on it.
TIP: If you don’t want to use canned coconut milk, you can now buy coconut powder. Same exquisite flavour!

5 bean soup-in-a-jar

  • Servings: 10-12
  • Difficulty: easy
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INGREDIENTS
1 quart (32 ounce) jar with lid
Printable label/gift tag (scroll down for the free printable!)
1 cup dried kidney beans
1 cup dried white beans
1 cup dried black beans
1 cup dried pinto beans
1 cup dried split peas
1 teaspoon dried onion powder
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dry mustard
1-2 teaspoons thyme
2 teaspoons Sea salt
1 bay leaf
1 CAN (14OZ) diced tomatoes (when ready to cook the soup)
ASSEMBLY
Layer 1/2 to ¾ cup pinto beans in jars; shake gently to level beans. Repeat with ¾ cup of peas, northern beans, black beans and red beans. Set jars aside. (You may need 2-3 jars.- depends on the size)
Combine pepper, paprika, dry mustard, dried onion powder, salt, garlic powder, oregano, rosemary and basil in a small bowl.
Place 3 T of spice mix in a snack-size ziploc bag. Add 2 bay leaves and 1 bouillon cube. Gently shake contents to one side of bag and close. Fold bag around spices and place in top of each jar.
Place lids on jars, sealing tightly. Tie with ribbon and attach printable gift tag with instructions..

DIRECTIONS
Remove spice packet
rinse bean and place in a pot with water 1 inch above the beans
Bring to a boil and boil for one minute
Remove from heat and soak the beans for one hour
Drain and rinse beans then add beans to the pot with spices, diced tomatoes and 6 cups of water
Bring to a boil then reduce heat this is when you add salt) and simmer until beans are tender (1 1/2 to 2 hours) and soup is thick
Refrigerator leftovers up to 5 days

Print your LABELS “5 Bean Vegetarian Soup” : download label -instructions HERE

Italian Barley soup-in-a-jar

  • Servings: 8-12
  • Difficulty: easy
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INGREDIENTS
1 cup pearled barley
1/2 cup sundried tomatoes (dehydrated, not packed in oil)
1 tablespoon dried chopped onions
1 tablespoon dried minced garlic
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 veggie bouillon cube
DIRECTIONS
Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water (omit the bouillon if using stock) and one 14-ounce can of diced tomatoes to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the barley is tender, about 20 minutes. Serve topped with grated Parmesan. Season to taste.

<–Left Italian Barley Soup with sun dried tomatoes

BONUS ~ Fast and Easy!

I grew up on pea soup. Buying a huge bag of dry split peas can be daunting. It usually stays on my shelf in the pantry a bit too long. A simply mason jar filled with measured dry split peas with spices already added is eye appealing! Life is now easier!

SPLIT PEA soup-in-a-jar!

  • Servings: 10-12
  • Difficulty: easy
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INGREDIENTS
2 cups split green peas
1/2 teaspoon celery seed
1 tablespoon dried chopped onions or onion powder
1 tablespoon dried minced garlic
1-2 tsp. thyme
1-2 bay leaf
1 chicken bouillon cube( unless you use stock instead of water – use Knorr)
DIRECTIONS
Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water (or stock) to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the peas are tender, about 30 minutes. Remove and discard the bay leaf. Stir in one cup of chopped ham (optional) before serving. Season to taste.

Garnish: Fresh mint. chives, fresh peas, an asparagus stalk is a good addition. While cooking, pop in fresh or frozen broccoli. It pairs well with pea soup. A dollop of yogurt is refreshing and eye appealing.

Burn Belly Fat

Top seven foods to remove belly fat. #1 is BEANS. Try our 5 BEAN SOUP IN-A-JAR. More belly fat burning vegetables: click this link –> Burn belly fat. Dehydrated fruits like blueberries and apricots is another healthy soup. Make fruit soup. –> Finland’s blueberry soup. (This recipe -No need to add sugar. Mom never did.) Finland’s blueberry soup retails $30-40 online (for a 220 gm. pouch). Make your own! (use wild blueberries ONLY not canned). I grew up eating this soup. Hot or cold! Yum!

A WARM HUG

Layer all ingredients in a clean, glass (pint size) jar in a colorful order. Bay leaf or whole peppers on the top layer. Tightly close the lid, add a tag, and place on the shelf for up to 12 months.. Friends, college students and just about everyone will be beaming when you gift your dry soup to them. Hot soup on a cold, winter day is like a warm hug!

How To Dehydrate Vegetables

Dried veggies is a brilliant addition to your soup. See Link–> Best Veggies To Dehydrate Fresh herbs can easily be dried. Some vegetables, including eggplant, squash, and green beans, should be blanched before drying.
–> Dehydrate carrots : Preheat your oven to 170 degrees F, or the lowest temperature setting. On your baking sheets, lined with parchment paper, arrange your prepared produce. Separate the items so they don’t touch. Then, transfer the baking sheets to the oven to let the produce dry, flipping the pieces occasionally throughout the process. Check periodically for doneness. Most dried veggies required soaking the veggies for 15 minutes in hot water before adding to the soup. (You can add this ‘soaking’ water fight in your soup).

Dehydrated Vegetables ~Healthy Additions

EXPERIMENT

IF YOU WANT A TEX-MEX SOUP (add to the 5 bean soup) Add 1–> 4 ounce can Green chilli. 1/2 tsp. cumin and 1 1/2 tsp. chilli powder, a dash of hot chilli flakes. If you have fresh bell pepper around add that to the cooking of the beans. For the pea soup I always add thyme – ( my own recipe ) when I made fresh soup. No difference with jarred soup.

There is even a 15 bean soup. The possibilities are endless.

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Sweet Potato Soufflé

This healthier version of the original version of sweet potato pie. No crust and no sugar. And it tastes wonderful! Friends and family still say,

..this is the best sweet potato soufflè I have ever had!

Long ago, I was invited to classmates dinner during a crisp autumn weekend. I decided to bring a sweet potato cassarole with marshmallows. This was the first time I made this thanksgiving classic. I watched mom make lanttulaatikko at Christmas and substituted sweet potatoes for the rutabaga. She did not use a recipe and we didn’t have internet in those days. As I arrived, the host did not know what I brought. Too much studying. However, it was all gone. I kept my wheelhouse of spices when I made the sweet potato soufflè . I have never added sugar or syrup to this dish because mom never did. Subsequently I did not add any sweetener. Frankly, I never understand the addition of extra sugar to this delicious soufflè . I knew from basic chemistry that oven baking turns the sweet potato even sweeter.

Recipe ❤️

Sweet Potato Soufflè - Mildly Spicy

  • Servings: 4-6
  • Difficulty: medium
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INGREDIENTS
5 tablespoon salted butter, plus more for soufflé dish(es)
Fine ground rye bread crumbs -enough to coat the baking dish(es)
3 1/2 tablespoons all-purpose flour
3/4 cup whole milk
1 1/2 cup mashed sweet potatoes
3-4 large eggs, separated, and at room temperature
1 teaspoon ground nutmeg
1 tsp cinnamon
1/2 tsp. chili pepper
1 tbsp. lemon zest (one lemon)
3-5 cardamon pods – ground (optional)
A pinch of turmeric (optional)
A pinch of cumin (optional)
1/4 tsp cream of tartar (for egg whites- stabilizer)
A pinch of salt (for egg whites)

DIRECTIONS

1. Preheat oven to 400 degrees.(Prep dish as oven is heating) Butter a 1-quart soufflé dish -or ramekins- and coat inside with butter, followed by fine bread crumbs, tilting and turning dish to coat sides completely.
Prepare Sweet Potato
2. Microwave sweet potatoes by puncturing with a fork in several places & wrapping in a moist paper towel set at high for 5 minutes. Check if done by poking with a fork. Flip the potatoes over and continue to microwave for another 2-3 minutes. minutes. The moist paper towel allows for fast peeling.
Purée Sweet Potatoes
3. Cool potatoes to room temperature, then transfer to a food processor or blender. First, purée fresh chilli peppers. Then add sweet potatoes. Purée until smooth, to yield 1 1/2 up to 2 cups.
4. In the microwave, heat milk (about 20-30 seconds) until hot, but not boiling. Place hot milk in the bowl of an electric mixer and slowly add sweet potato, butter and spices. Blend well. Taste to determine if you need more spice. Then, whisk 4 egg yolks and add to sweet potatoes. Blend well.
Egg Whites
5. Beat 4 egg whites with a pinch of salt + 1/4 tsp. cream of tartar in a very clean chilled bowl (copper bowl -if you have one) until stiff peaks start to form.
6. Fold egg whites into sweet potato mixture; pour into prepared soufflé dish(es). Flatten the top of the dish with a knife and use your finger to follow around the inside rim to create a rounded, high, even puff. Turn oven down to 375F. Bake for 25 to 30 minutes or until well puffed and browned on top. Serve immediately.

Egg Whites: Fix

The most crucial step in all soufflès are the egg whites. Whisk egg whites until foamy and just turning to a peak. Some chefs add cream of tartar ( in lieu of sugar or plus sugar) to prevent the egg whites from collapsing. Over whisking egg whites will result in dryness and breaking of the soufflè. If your souffle does not rise a lot do not worry. It will taste great. If you like this dish, you can achieve great heights the next time you make it! 🙂

Vegan Version

  • Olive oil instead of butter
  • Unsweetened vanilla almond milk instead of regular milk
  • Leave the skin on because it’s full of nutrients
  • Add a little bit of turmeric to balance blood sugar. [ you can not taste it in the pie]

Healthy Nutrition

Sweet Potatoes are known to be beneficial to individuals with type 2 diabetes due to the high levels of magnesium and fiber, which helps in reducing insulin resistance and stabilizes blood sugar.

Sweet potatoes have a large level of carbohydrates. But, they generally have a low glycemic index: of 61.

VARIATIONS

To the base: add grated ginger, garlic, apples, pineapple, cranberries, currents, cheese or white potato. Sprinkle cinnamon on top. Add au juice: hot cinnamon/apple/cranberry juice to the table.

<– This souffle is broken. As the famous Julia Child would say, “No one will know.

Orange Sweet Potato (most common), Red Jamaican (white inside) and Japanese Sweet Potato (All red)

Coffee Soufflé ☕ by Julia Child

You may guess I am a big fan of Julia Child. Julia Child’s coffee soufflé directions are standard and apply to the sweet potato soufflé . Good Baking Tips!

Quinoa Tacos – Super Easy

This ‘Mother Grain‘ has taken the world by storm!

Quinoa Tacos: Arugula, Fresh Corn | Diced Sweet Potatoes | Hard Shell Classic Taco

Quinoa Tacos

  • Servings: 3-4
  • Difficulty: easy
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INGREDIENTS
1/2 cup uncooked quinoa
10 ounces of whole San Marzano Tomatoes -chopped
1/2 cup vegetable broth (or water with 1 tbsp.Knorr chicken powder)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder (or 1-2 fresh garlic-chopped)
1/2 teaspoon onion powder (or 1 small red onion-chopped)
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
2 cardemon pods -ground
Kosher salt (add at the end) and freshly ground black pepper, to taste
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
8 corn tortillas
Optional: 1 avocado, halved, seeded, peeled and diced
1/4 cup sour cream
INSTRUCTIONS
1. Heat quinoa and 1 cup water in a large saucepan over medium high heat. Bring to a boil; reduce heat and simmer until water is absorbed, about 15-20 minutes; uncover and fluff with a fork.
2. Stir in diced tomatoes, vegetable broth, chili powder, cumin, garlic and onion powder, paprika and red pepper flakes. Bring to a boil; reduce heat, cover and simmer until thickened, about 10 minutes.
3. Stir in beans and corn until heated through, about 2 minutes. Stir in lime juice and cilantro and kosher salt. Option: Add cooked cubed sweet potatoes, roasted cauliflower or roasted chick peas to the mixture. You can substitute ingredients -except the quinoa.
To serve, spoon quinoa mixture into the center of each tortilla. [optional] Top with avocado and sour cream. Add lettuce, red peppers and cheese, if you desire.

Quinoa Types – Three’s The Charm

Quinoa Varieties: Black, Red and White

TACOS, burgers and breakfast porridge are best for black quinoa.

The most common type of quinoa is white quinoa. Red quinoa is best used in cold salads. Black quinoa is a bit earthier and sweeter than the milder taste of creamy, white quinoa. All three quinoa can be used in the same recipes. Red and black quinoa have a bit of a crunch, which is what is expected.

Master Chef Tells You The Best And Easiest Way To Cook Quinoa

This Quinoa Cooking Method (below) is long. But, it has good tips and you may want to try it out.

Protein Boost

We add quinoa for a protein boost , lowers cholesterol, reduces increase in insulin levels. Even though it is cooked like a grain, quinoa actually is a seed, from a shrub. A mild, rice-like flavour blends well with vegetables.

BONUS Recipe -Leftovers

Quinoa “Leftover” Soup: Vegan & Gluten Free

The perfect soup to use up leftover veggies – before you have to toss them!

Easy Quinoa Soup

  • Servings: 6
  • Difficulty: easy
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INGREDIENTS
1/2cup Quinoa
1 tablespoon Olive Oil
1 potato
2-3 carrots
1 parsnip
2 celery sticks
1 zucchini
2 cloves Garlic (add more if you are a fan)
1 teaspoon salt, ginger, black pepper, turmeric, coriander
[use Kosher Salt and freshly ground black pepper]
1 liter (4.2 cups) of water

DIRECTIONS
Chop vegetables
Heat pot with 1 tablespoon of olive oil
Add vegetable and quinoa, mix together with a wooden spoon. Add spices.
Keep mixing for about 5 minutes, then add water
Simmer for 30 minutes
Puree vegetables with an immersion blender
Taste soup in case you want to add more spices

Quinoa is rich in antioxidants that helps your body as well as your skin. It protects you from damage and many chronic diseases too. High fiber prevents constipation. Black quinoa helps you gain energy and strengthening your muscles. For post workout, black quinoa is a good recommendation. 1/2 cup of "black" quinoa has 12 grams of protein while white quinoa has 2 grams of protein."

Peach Crisp ~LESS SUGAR Mo’ BETTER

Peach 🍑 Season Is Still Here!

I was overly ambitious when I bought a basket of end of season peaches. “What am I going to do with all these peaches?” Peach Crisp sounded good to me. An easy, light dessert. When I ran out of ramekins, I used small mason jars. Store these delectable delights in your freezer for 6 months. A healthy, freezer dessert: re-bakes at 350F for 15 minutes.

Fresh Peaches! YUM-M-M!

Peach Crisp ~LESS SUGAR Mo' BETTER

  • Servings: 8
  • Difficulty: easy
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INGREDIENTS
For the Filling:
3 ½ lbs semi-ripe peaches, peeled and sliced into 3/4 inch wedges
2 tablespoons truvia sugar [ substitute: I used sweet concord grapes about 5 or 6 per ramekin ]
1 ½ tsp cornstarch
½ orange zest + 4-6 tsp juice
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp Kosher salt
2 tbsp gluten free flour (to bind)
For the Topping:
¾ cup gluten free flour
1¾ cup old fashioned rolled oats -gluten free [grind ½ cups of the oats to powder]
2 tablespoons sugar -truvia
½ cup packed brown sugar -gluten free
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cardamon
⅛ tsp ground nutmeg
¼ tsp Kosher salt
1 tablespoon lightly ground flax seed – in mortor
2 tsp vanilla extract
6 tablespoons of chilled salted butter, cut into cubes
½ cup nuts: walnuts, pecans, or sliced almonds

INSTRUCTIONS
1. Place one oven rack on lowest position and another oven rack on middle position. Preheat to 375F. Line a baking sheet with parchment paper and set aside.
2. Gently toss peaches and trivia together in a bowl. Let sit for about 45 minutes. Lightly stir to allow maceration.
3. Meanwhile, make the Topping: In a large bowl, combine flour, oats, truvia, brown sugar, and all spices. Whisk to combine. Drizzle vanilla extract over the top and stir to combine. Add cold butter pieces and use pastry cutter to gently work it into a crumbly mixture. Gently stir in the nuts.
4. Scatter topping into a single layer on lined baking sheet. Bake on middle rack until dry, slightly browned and firm, 8-10 minutes. Gently toss halfway through baking.(Like making granola.)
5. Lightly mix filling ingredients to the peaches and place in ramekins. Pile high as fruit shrinks in baking. Add crispy, warm topping and place in 375F oven for approximately 40 minutes. Check and turn ramekins. NOTE: To prevent the topping from browning quickly rest a “tin foil tent” on top of the ramekins until the peaches start to bubble. Remove tent. Then allow to brown further if needed. For the first time baking, watch your baking/oven.

No ramekins? Use small mason jars. You can lid them and pop in the freezer for several months. Make extra topping for another bake. Measure separately and omit butter and toasting. 🍑 🍎 🍒 I bought peaches and my favorite concord grapes the same day. I decided to use the grapes as a sweetener for the filling. Once I forgot the truvia for the topping and it was still delicious! ❄️

What Is The Difference Between Peach Cobbler And Peach Crisp?

Both are fruit desserts made in a baking pan. They have a layer of baked fruit, a sweet baked topping, with no bottom crust. The difference between a cobbler and a crisp is the type of topping they have. A cobbler has a cake like or biscuit style topping while a crisp has more of a streusel type of topping.

Best Oatmeal For The Job:

Use instant oats or rolled, not steel-cut! Instant oats will cook up faster, giving you the perfect topping texture. Rolled oats are slightly raw even after an hour of cooking. If you’re not familiar with the differences, here’s an article that details them.

Peach Crisp Made With Almond Flour

Apples, blueberries, currents, dried cranberries and blackberries pair well making peach crisp.

Brown sugar is Gluten Free

I still like brown sugar only in a fruit crisp recipe. I grew up on apple crisp and “brown sugar”. Once I made it without brown sugar. ☹️ It was not the same taste. Adding molasses to white sugar makes it brown. Brown sugar nutrition facts gives it an advantage over regular refined white sugar. Brown sugar is high in minerals like calcium, iron, magnesium, and phosphorus. No nutritional value.

Homage To Paul Prudhomme!

My inspiration and a deserved homage is to Paul Prudhomme. A true magician in the kitchen. He said, “Spices in the filling should be also added to the crust“. PAUL made peach pie [before Food Network]. This video is gone now. But, I did have dinner at K-Paul Louisiana Kitchen when he was spreading his magic in his kitchen in New Orleans. A kind, charismatic chef.

Hail to you PAUL Prudhomme!

Watch Paul Prudhomme’s video on spices and pie crust!

FOCACCIA Bread ~Gluten Free Italian Style

Hot 🔥 From The OVEN

Easiest Gluten Free Bread! Olive oil is healthy. Yeast supports the immune system. Kosher Salt is the winning ticket. We must not forget the Rosemary!

Focaccia Bread -Gluten Free

  • Servings: 8
  • Difficulty: easy
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INGREDIENTS
2 teaspoons active dry yeast
2 teaspoons inulin or sugar to feed the yeast*
1/3 cup water lukewarm between 105-110°F {40-45C)
1 1/2 cups almond flour (your choice of gluten free flour)
3 tablespoons psyllium husk finely ground
1 tablespoon ground flax seeds (or 1 1/2 teaspoon xanthan gum -thickening agent)
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 egg at room temperature
2 egg whites at room temperature
1 tablespoon extra virgin olive oil
2 teaspoons apple cider vinegar
TOPPING
Rosemary springs …extra virgin olive oil ….kosher salt

INSTRUCTIONS
1. Add yeast and sugar (to feed the yeast) to a large bowl. Heat up water to 105-110°F. If you don’t have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn’t, start again (too cold water won’t activate the yeast and too hot will kill it).
2. Mix your flours while the yeast is proofing. Add almond flour, psyllium husk, flax seed, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
3. Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly until the dough becomes thick enough to form into a round ball, cover and place in the fridge overnight.
4. Line a baking sheet with parchment paper and grease with olive oil (so the dough doesn’t stick while you spread it). Gently drop the dough on top of the sheet. Watch it spread in about two hours. The dough will have filled the pans and be almost ready to bake. With your ‘oily’ fingers, gently finish spreading the dough and make indentations in the dough, filling with rosemary sprigs, drizzle of olive oil, add KOSHER salt.
5. Cover with a kitchen towel and place in a warm place for up to an hour until a fluffier texture. You don’t want the dough to double. It will puff up (see pictures for reference).
6. Preheat oven to 350°F/180°C while the dough is proofing. High altitude baking: bake it at 375°F/190°C.
Transfer gently to baking sheet..let dough proof for 10 more minutes. Gently spread covering the baking sheet. Bake for 25-30 minutes, covering with a foil dome at minute 10 to avoid excessive browning. Just be sure that the foil isn’t resting directly on the focaccia .Cool for 5 to 10 minutes before cutting

THE SECRET! 🤫 Overnight Proofing!

Use Fresh or Dried Rosemary
TIP: For easy cleanup use parchment paper to line your pan!

Yield: 8 servings, Serving Size: 1 piece
Amount Per Serving: 138 Calories | 11g Fat | 4g Total Carbs | 2g Fiber | 7g Protein

Serving Suggestions!

TRENDING – Focaccia Bread 2022

KETO Focaccia bread has the same fluffy and soft texture that you’d expect from a full carb version of the bread. For my KETO Focaccia, I used almond flour. I actually like the taste of gluten free breads better than carb breads. LESS CARBS is always good in my books!!!

What Is KOSHER SALT?

KOSHER (kashrut) SALT has a wider grain than table salt. Using kosher salt enhances the flavor of foods instead of making them taste salty. Good bread makers in Toronto use Kosher salt in some of their breads. The salt taste stays grainy on bread and has a milder flavour than table salt. Wonderful for focaccia bread! Kosher salt is popular on pretzels.

GLUTEN IMITATORS

PSYLLIUM is a common thickener in the food industry. Psyllium makes baking products with a wheat-like texture. Pysellium seed is a pale wheat colour. Inulin and psyllium are a plant based fiber from leeks onions. Other enhancers like Flax or Linseed comes in brown or golden colour. Xanthan gum , a creamy, white powder, plays the crucial role of imitating gluten. It is a derivative of carbohydrates/sugar. NOTE: If you are allergic to Flax seeds use Xanthan.

Link To Gluten Free Flour

GLUTEN FREE FLOUR: DrAxe.com

What’s Missing?

Ans: The Gluten!

Focaccia Bread

  • Servings: 10-12
  • Difficulty: easy
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Put your recipe here.